March 9, 2013

Pork Tenderloin Simmered with Vinegar/豚のヒレ肉のお酢煮

A love-hate relationship can last a long time.  These are the words that occur to me when I think of snow.  I make it a point to take a 20-40 minute walk every day.  Today, the weather was very good, and I saw signs of spring here and there.  How can I leave this beautiful place... despite the snow?
愛憎関係は長く続く。雪のことを考えると、この言葉が浮かびます。毎日、20~40分散歩するのが日課ですが、今日は天気がとても良く、あちこちで春の兆しが見られました。この美しい場所を離れられるか・・・雪は降りますが。

This is a snow dumping site designated by the city.
ここは市が指定した雪の堆積場です。


It's located on a river bank.
川岸にあります。

The snow is still this deep.
雪はまだこんなに積もっています。

Today, I made pork tenderloin simmered with vinegar.  I also simmered natsumikan peels, cut a whole daikon and dried it, and took a container of nukadoko out of the freezer to make daikon stem and leaf nukazuke.
今日は、豚のヒレ肉のお酢煮を作りました。また夏みかんの皮を煮たり、大根一本を切って、干したり、ぬか床を冷凍庫から出して、大根の葉っぱのぬか漬けを作ったりしました。

I basically followed this recipe:  recipe for pork tenderloin simmered with vinegar (Japanese only).

500 g pork tenderloin
400 ml water
100 ml soy sauce
100 ml vinegar
100 g sugar (I used 100 ml mirin instead)
5 boiled eggs
Mizuna
基本的に、このレシピに従いました:豚ヒレ肉のお酢煮.

豚ヒレ肉ブロック 500 g
水  400 ml
醤油  100 ml
お酢 100 ml
砂糖  100 ml(私はみりんを100 ml使いました)
水菜


Combine water, soy sauce, vinegar, and sugar in a pot, bring to a boil, add pork, and simmer for 25 min. on medium to high heat.
水、しょう油、お酢、砂糖を鍋に入れ、沸騰させ、豚肉を入れ、25分間、中火~強火で煮る。
The vinegar keeps the pork tender.
お酢のおかげで豚肉は柔らかいままです。
Sorry, a photo of leftovers.
残りの写真です。


2 comments:

Fräulein Trude said...

I made a very similiar recipe several times, the tenderloin keeps really nice and soft/tender. Very yummy.

Hiroyuki said...

Kiki: I usually use pork tenderloin to make hitokuchi (one-bite) tonkatsu because my son likes them. But, one day, he said he liked just made tender tonkatsu, but didn't care for reheated, rather tough tonkatsu. That's why I tried this recipe.